Bookbinding and the Conservation of Books
A Dictionary of Descriptive Terminology

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starch

The carbohydrate (C 6 H 10 O 5 )x, which is being continuously formed and broken down in the living cell and which also serves as a reserve material. Like CELLULOSE , it is made up of a long chain of glucopyranose units joined together through oxygen by x-glucosidic bonds. Chemically, starch is a polymer of glucose, and yields glucose alone on complete hydrolysis, maltose when broken down by enzymes, and dextrine under other conditions. The starches commonly used in papermaking are obtained from corn, potatoes, tapioca and wheat, the last named being the principal source of starch for paste used in bookbinding. Starch was the original material for sizing paper and may have been the first adhesive. See also: PASTE . (143 )




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